Salt Lake Telegram | 1913-02-04 | Page 5 | Leaves from Oscar's Notebook

il LEAVES FROM OSCAR'S NOTEBOOK THREE GOOD CONSOMMES Consomme Hoy gl Beat two gg end in i x aith them half a lea cupful of milk and one ninch of salt. Four the beaten eggs Into a haaln with ths milk, stsntl the baHtn In a larger one containing hot water, put this arrangement In the oven snd htjke until the contents of tlie pmnll basin si" ttrm. Take out snd put the mUture In the small basin sway to cool. When set. cut into small pieces, pour over them one quart of tonsoiums. auJ serve. Chicken ronwinnif- Ucint e the n et from a chicken and n ' the caicass. wttn three inunda of fillet of vesl into s rtoch pot, with two nid one-naif quart:i tf good etot k. nAPon nith one-fourth of au ounce of "Hit and place the toi on the Are to bnll. Add an onion aruck with two cloves, a ainall head of celery, gnd two leaks. Continue to klm wed a the pot ilmmcfl on the gMa) of the fire for about three huuia. Then irslu ths broth and clarify with the Allot of hlrken previously reisveat. Strain once more through a clotli Into a basin, Vhia consomme con-somme should br oolorltfsa. t'oneomme W'M.i HI m l Cream Remove Re-move the fal from two iiiarts of oon-BtMBnja, oon-BtMBnja, put in a slew pan and when st the point of boiling add lour tablearaoon-fill tablearaoon-fill of ground ifag previously moltenHl with s Utile aiack Boll for tan minutes, and add one tea spoonful aoh of sugar -.nd fait, boil 4galn, and when tha rice la quite don pour in ho'f a pint of boiling boil-ing cream. Note Tilts 1 mj own i ecine for I he consomme atesA intended to h uael In making the uNive soups Oat gnely a shin of beer, put it hi a etM pot with two aeraped rarrots, two p.irb d onions, three washed leeks, a few atlckN of celery, cel-ery, and .i small hun"h of nars ' rooit, II flnelv minced, add l Hove, one tea spoonful of pepper corns, a hay leaf, and the whites and shells of tlx oggs. Moisten this aith two gallons of broth and one nert of water, stir for a few minutes, and. If BUSeJgeiUrtt. ad I pie-e of chicken or a, few bones. Let th!g simmer on the ntnii for four hour, sklm off the greas. at tain through a aet rloth. and you hav ihe founds tlm for all contommes L.